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Savoy Cakes

Take one pound of fine sifted sugar, add the yolks of ten eggs--keeping the whites in a separate pan--and set the eggs and sugar, if in summer, in cold water; if there is any ice, set the pan upon it, as it will enable the eggs to be beaten finer; then beat the yolks and sugar well with a wooden spoon for twenty minutes, and put in the grated rind of a lemon. Beat up the whites with a whisk until they become quite stiff and white as snow. Stir them into the batter by degrees, then add three-quarters of a pound of well-dried flour. Put all in a mould in a slack oven to bake.